Baked Sweet and Sour Chicken With Veggies |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from Canadian Living mag. Ingredients:
2 onions, quartered |
4 carrots |
2 sweet green peppers |
6 -10 skinless chicken thighs, (i used skinless legs) |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
2 tablespoons vegetable oil (i used olive oil) |
1/2 cup orange juice |
1/4 cup liquid honey |
1/4 cup soy sauce (i used light) |
1/4 cup tomato paste |
1 tablespoon cornstarch |
4 cloves garlic, smashed |
Directions:
1. Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
2. Seed, core and cut green peppers into one inch chunks.
3. Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
4. In a large shallow dish,combine flour, salt and pepper.
5. Press chicken legs into flour mixture to coat all over.
6. In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
7. Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
8. Arrange on top of veggies in roaster.
9. Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
10. Pour over chicken and veggies.
11. Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.
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